Red Tikka Masala, Kebab dip

This is the first of the Tikka Masala dips created to be served with Chicken kebab. It is identified by its flaming red color and mild aroma.

Ingredients

1. Onions: ½ Cup
2. Garlic: 4 Cloves
3. Fresh Ginger: 1 Inch

4. Cooking oil: 2 Tablespoon

5. Cayenne Pepper: 1 teaspoon
6. Salt: 1-½ teaspoon

7. Cumin Powder: ½ Tablespoon
8. Cardamom powder: ½ teaspoon
9. Cinnamon powder: ¼ teaspoon
10. Nutmeg: 1/8 teaspoon
11. Turmeric powder: ¼ teaspoon

12. Cashews: ¼ cup
13. Tomato puree: 1 Cup

14. Degi Mirch (Paprika): 2 teaspoon
15. Sugar (Optional): ¼ teaspoon
16. Heavy whipping cream: ½ cup

Method

Step 1: Peel chop onions, garlic and ginger. Grind together in to a paste.

Step 2: Put Cooking oil in a pan and start to heat. Add paste from step 1, salt and Cayenne powder. Sauté till almost all the moisture is gone. The mixture will may start to turn green due to enzymes present.

Step 3: Add, cumin, cardamom, cinnamon, nutmeg, and turmeric powder. Mix well. Do not fry this mixture fro more than 30 second to prevent the spices from burning.

Step 4: Grind the cashews and add to the mixture and mix well. Again, don't fry too long. You do NOT want to brown cashews. Add tomato puree. Bring to a boil. Turn down heat and simmer about 10 minutes.

Step 5: Add Degi Mirch. Stir in heavy cream two table spoon at a time. At this time, stir in sugar, if you want to give it a little sweeter accent. Taste and adjust spices as necessary. Simmer on medium heat till you have a nice consistency of a pour-able ketchup.